Delightful Autumn Glow Quinoa Bowls with Maple Tahini

The aroma of roasted vegetables mingling with the nutty scent of quinoa makes my heart sing. Autumn Glow Quinoa Bowls with Maple Tahini Dressing are a celebration of flavors, colors, and warmth, perfect for those crisp autumn evenings when the leaves crunch beneath your feet.

As I prepare this dish, memories flood back of family gatherings where laughter echoed alongside the delightful crunch of fresh veggies. It’s a bowlful of happiness that warms both the belly and the soul, making it an ideal centerpiece for your next dinner party or cozy night in.

When I first made these quinoa bowls for my friends, their delighted reactions made me feel like a culinary superstar. They couldn’t get enough!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: A protein-packed grain that cooks quickly and adds a lovely texture to the bowl.

• Sweet Potatoes: Roasted to perfection, they offer sweetness and earthiness that balance beautifully with other ingredients.

• Spinach: Fresh spinach adds vibrant color and a nutritious boost; opt for organic if possible.

• Chickpeas: Canned or cooked chickpeas provide protein and creaminess; rinse them well before using.

• Maple Syrup: Pure maple syrup brings natural sweetness; avoid imitation syrups for the best flavor.

• Tahini: This sesame paste adds a rich creaminess; stir well before using as it can separate.

• Lemon Juice: Freshly squeezed lemon juice brightens up the dressing and enhances all flavors.

• Olive Oil: Use extra virgin olive oil for drizzling on veggies before roasting; it adds depth.

• Spices (Cumin & Paprika): These spices elevate the flavor profile; adjust amounts based on your spice tolerance.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Begin by preheating your oven to 400°F (200°C). While it’s warming up, rinse 1 cup of quinoa under cold water in a fine mesh strainer to remove its bitter coating.

Roast the Sweet Potatoes: Cut 1 large sweet potato into cubes. Toss them in olive oil, salt, cumin, and paprika until evenly coated. Spread them out on a baking sheet and roast until tender and golden brown (about 25 minutes).

Cook Quinoa Perfectly: In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring it to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until fluffy.

Sauté Spinach & Chickpeas : In a skillet over medium heat, add a drizzle of olive oil. Toss in 2 cups of fresh spinach along with 1 can of drained chickpeas. Cook until spinach wilts down (about 3-4 minutes).

Make Maple Tahini Dressing : In a small bowl, whisk together ¼ cup tahini, 2 tablespoons maple syrup, juice from half a lemon, salt, and water until smooth. Adjust consistency by adding more water if needed.

Assemble Your Bowl : In each serving bowl, layer quinoa as the base then top with roasted sweet potatoes, sautéed spinach and chickpeas. Drizzle generously with maple tahini dressing before serving.

Now take a moment to bask in the glory of your creation! Each bite will be bursting with flavors that perfectly capture the spirit of fall.

Enjoy this delightful journey through taste as you share Autumn Glow Quinoa Bowls with Maple Tahini Dressing at your table!

Perfecting the Cooking Process

Start by cooking the quinoa according to package instructions while roasting the vegetables for maximum flavor and efficiency.

Add Your Touch

Feel free to swap in seasonal veggies like Brussels sprouts or butternut squash and add nuts for crunch.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or on the stovetop.

It was during a chilly autumn gathering when I first served these bowls. Laughter filled the air as my friends eagerly piled their plates high, and I felt a warm glow knowing I had created something truly delightful.

FAQ

What can I use instead of tahini?

You can substitute tahini with almond butter or sunflower seed butter for a nut-free option.

Can I meal prep these bowls?

Absolutely! These bowls store well and make great grab-and-go lunches throughout the week.

How can I make this recipe vegan-friendly?

This recipe is already vegan-friendly, so enjoy it guilt-free!

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Autumn Glow Quinoa Bowls with Maple Tahini Dressing

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• Author: Carmen Rodriguez
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Savor the heartwarming flavors of Autumn Glow Quinoa Bowls, featuring roasted sweet potatoes, sautéed spinach, and creamy maple tahini dressing. This vibrant dish is a perfect centerpiece for chilly evenings or festive gatherings, blending wholesome ingredients into a delightful meal that nourishes both body and soul.

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Ingredients

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• 1 cup quinoa
• 1 large sweet potato (cubed)
• 2 cups fresh spinach
• 1 can (15 oz) chickpeas (drained and rinsed)
• ¼ cup pure maple syrup
• ¼ cup tahini
• Juice of ½ lemon
• 2 tablespoons extra virgin olive oil
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• Salt to taste
• Water as needed

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Instructions

1. Preheat the oven to 400°F (200°C). Rinse quinoa under cold water.
2. Toss cubed sweet potatoes with olive oil, cumin, paprika, and salt. Roast on a baking sheet for about 25 minutes until tender and golden.
3. Cook quinoa in a medium saucepan with 2 cups of water. Bring to a boil, then cover and simmer for 15 minutes until fluffy.
4. In a skillet, heat olive oil over medium heat. Add spinach and chickpeas, cooking until spinach wilts (3-4 minutes).
5. In a small bowl, whisk together tahini, maple syrup, lemon juice, salt, and water until smooth.
6. Assemble bowls: layer quinoa at the base, top with roasted sweet potatoes, sautéed spinach, and drizzle with dressing.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (approx. 350g)
• Calories: 480
• Sugar: 9g
• Sodium: 320mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 10g
• Protein: 14g
• Cholesterol: 0mg